Ingredients
For The Marinade:
- Juice of 2 large limes juice of 1 lime for Whole30 version
- 1 tablespoon fresh mint roughly chopped
- 1 tablespoon honey 1/4 cup fresh pineapple juice for Whole30
- Pinch of salt
- 1/2 pound chicken breast 2 small breasts
For The Cauliflower Rice:
- 3 cup raw cauliflower cut into florets
- 1/2 tablespoon coconut oil melted
- 1/4 cup cilantro roughly chopped
- 1 tablespoon fresh mint tightly packed
- 2 tablespoons pineapple juice
- 2 tablespoons unsweetened coconut flakes toasted
For The Bowl:
- 1/2 a white onion sliced into rings
- 4 pineapple rings
- 2 tablespoons roasted macadamia nuts
- 1/2 an avocado sliced
Instructions
- In a medium bowl, combine the lime juice, mint, honey, and a pinch of salt. Add the chicken to a covered dish with the marinade. Cover and refrigerate for at least 2 hours (or overnight).
- Preheat your grill to medium-high and place a grill basket on it. Toss the cauliflower in the coconut oil. Once the grill is hot, place the cauliflower into the basket and cook until tender and charred, stirring occasionally, about 10-15 minutes.
- While the cauliflower cooks, grill your chicken on indirect heat (in the middle of the grill) until it is no longer pink throughout, about 6 minutes a side. Cover the chicken and set it aside to let it rest. Additionally, remove your cauliflower from the basket and set it aside for later use.
- Turn the heat up on your grill to high heat, and cook the sliced onions and pineapple rings until they have a nice char, about 1-2 minutes per side. Set aside.
- In a small food processor, add the cooked cauliflower, chopped cilantro, mint, and a pinch of salt. Pulse until broken down and rice-like. Transfer to a bowl and stir in the pineapple juice and coconut flakes.
- Divide the rice between two bowls and top with avocado, grilled onions and pineapple, toasted macadamia nuts, and a chicken breast.